Potato Romanesco Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 kg potatoes, floury boiling
- 2 romanesco (big heads)
- 3 onion (s)
- 3 liters vegetable stock
- 2 tablespoon butter or margarine
- 200 g sour cream
- 200 g sweet cream
- 1 pack herbs, mixed, frozen
- salt
- 1 pinch (s) cayenne pepper
Print Recipe
Pin Recipe Instructions
- Peel, wash and dice the potatoes. Wash the romanesco, divide the florets and cut the stems into slices. Peel the onions and finely dice them.
- Bring the broth to a boil in a large saucepan. Cook the potatoes and vegetables until soft. At the end of the cooking time, the vegetables should just be covered by the broth. Pour off excess liquid and set aside. This way, the soup can later be diluted according to taste.
- Add butter or margarine to the soup and puree the whole thing with the blender. Finally stir in the cream and herbs, season with salt and cayenne pepper and heat the soup again without bringing it to a boil.
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